19-02-2013, 08:41 AM
12
Re: Scones
Originally Posted by Silver Surfer
->
Just a little tip ...........when cutting them out with a round cutter just use a straight up and down motion ,if you twist the cutter it seals the edges and stops them rising up as much .A simple tip but it works .
19-02-2013, 08:42 AM
13
Re: Scones
Originally Posted by jaywalker
->
My youngest son is a chef and he gave me this recipe years ago, using lemonade.300g (2 cups) self-raising flour, sifted
55g (1/4 cup) caster sugar
125ml (1/2 cup) thick cream
125ml (1/2 cup) lemonade
40ml (2 tbs) milk
1/2 teaspoon salt
Place the flour, sugar and salt in a large bowl. Add cream and lemonade and mix to form a soft dough. Turn out onto a lightly floured workbench and knead lightly until combined. Press the dough with your hands to a thickness of about 2cm. Use a 6cm round cutter to cut out 8 scones, place on baking tray and brush the tops with milk. Bake for 10-15m
19-02-2013, 08:44 AM
14
Re: Scones
Originally Posted by Myth and Magic
->
Recipes are pretty standard, try using stale or even sour milk to mix, this has an extra raising agent in it. I wonder if you have been a little heavy handed, don't overwork the mixture. Don't they smell wonderful?
19-02-2013, 03:51 PM
15
Re: Scones
Originally Posted by Silver Surfer
->
Just a little tip ...........when cutting them out with a round cutter just use a straight up and down motion ,if you twist the cutter it seals the edges and stops them rising up as much .A simple tip but it works .
This is a Hairy Bikers recipe, I love the bikers and the recipe is old fashioned and excellent.
http://www.bbc.co.uk/food/recipes/cheesescones_1287
19-02-2013, 06:40 PM
16
Re: Scones
I have been using the following recipe for 40 years, they always come out light, fluffy and delicious (even though I says it myself) BUT and 'tis a big but, like all scones they are really only good for one, maybe two days, after which they deteriorate.8 oz s.r. flour
1lvl tsp baking powder
1/4 tsp. salt
1.5 oz block margarine
1.5 oz castor sugar
2 oz.sultanas (or currants or raisins choice is yours)
1/4 pt milk
Trick is in the mixing.
I blitz first four ingredients for a few seconds in blender until like breadcrumbs, then stir in fruit and sugar, and slowly add milk stirring with a flat bladed knife until you have a 'slightly wet' dough. Tip onto lightly floured board and gently shape with palms into a rounded flattened shape, cut into rounds/squares, and place gently onto a preheated and floured - not greased - baking tray, brush lightly with milk and place in hot (450F or gas 8) oven near top for ten mins. remove to wire rack to cool slightly, split and serve with butter jam and if possible clotted cream.
NOTE unlike pastries etc there is no need to knead! barely touching is the key.
Enjoy.
On the few occasions have made cheese scones have simply substituted grated cheese for the fruit and added some grated cheese sprinkled on the top.
20-02-2013, 11:45 AM
19
Re: Scones
Originally Posted by ben-varrey
->
Many thanks Daisy - I shall try that one as well.Uncle Joe - when I've had time to make them, I shall turn up on this forum with a scone for everyone (and I do mean one betwen you all - I'm a bit greedy with scones
)
Karen darlin' - VAT alone is 20%.
|
|
